Chicken fingers are a classic.Breaded, fried, chicken can never be wrong, especially for college kids.For this reason, I am giving you a quick recipe for chicken fingers that can easily be made at home.These are great because all you need is a grand total of FOUR ingredients, besides the basic salt and pepper.Using oatmeal instead of bread crumbs, and cooking spray rather than oil makes them a lot healthier too!
Sorry in advance for the lack of pictures…my camera is out of commission.
Oatmeal-Crusted Chicken Fingers
Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com
Original recipe by Cooking Light, September 2006
Serves 4
1 cup oats
¾ cup grated parmesan cheese
1 tsp chopped thyme
½ tsp salt
¼ tsp pepper
1 pound chicken breasts, sliced
Preheat the oven to 450 degrees.Place the oats in a food processor and pulse until ground.Add the parmesan, thyme, salt, and pepper, and pulse again to combine.Pour into a bowl.
Coat the chicken tenders in cooking spray, then place in the bowl of ground oats.Coat the chicken generously on both sides with the oats.Place each coated chicken strip on a cooking sheet that has been greased with cooking spray.After they have all been dredged in the oat mixture, place the sheet in the oven for about 15 minutes.Flip them over and cook for about 3-4 more minutes on the opposite side.Remove and let them cool before enjoying!
As you can see from the picture, I reduced the proportions to serve only one person.The original recipe serves four.
The sweetness from the oats complimented the raisins in the couscous really well- a perfect match!I also made myself a quick honey mustard dipping sauce using Dijon mustard and honey.Combine equal parts of each (about a tablespoon of mustard and a tablespoon of honey for one serving) and voila!
I know couscous is not typically found in a college setting, as most college kids probably have never even heard of it before.But that doesn’t mean it can’t be made in a dorm or college kitchen!Couscous is similar to pastina, or very tiny pasta, for those of you who are still confused.It originated in North Africa and is now popular in all parts of the world.There are so many different combinations of vegetables, fruits, and spices that you can add to couscous, which is what makes it so fun to cook with.Also, it is very easy and quick to make.
I found this particular recipe in one of my mom's old Everyday Food magazines, and decided it was just what I needed to change up my diet a little bit.I don’t know about you guys, but I find myself making the same meals numerous times throughout the week, so I felt that this was a different, yet not too overwhelming way of deviating from the norm.
Chickpea and Raisin Couscous
Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com
Original recipe from Everyday Food, March 2006
½ cup couscous
1 can (15.5 oz) chickpeas
1/3 cup raisins
1 tsp olive oil
1 cup water
½ tsp salt
1/4 tsp pepper
In a small pot, combine chickpeas, raisins, oil, water, salt, and pepper, and bring to a boil.Once this has reached the desired temperature, stir in the couscous and cover the pot.After a few minutes (3-4), check on the couscous and stir to make sure that none sticks to the bottom of the pot.When all water is absorbed and couscous is fluffy, take the pot off of the heat and let it sit for a few minutes to cool.Enjoy!
Hopefully the fact that this dish is somewhat exotic, compared to most college cooking, doesn’t scare you guys away.Try something new!I don’t think this recipe will disappoint.
The recipe makes enough for four, so I saved the leftovers and had a bit each night. It’s delicious AND keeps you full all week!
Check back soon to see what main course I paired this with…
Yep, you read right…cookies for breakfast!This oatmeal raisin cookie is one of the best discoveries I have found while surfing the internet from food blog to food blog.It’s a healthy, quick, hearty, and delicious dessert that you can eat for breakfast!I know, it sounds too good to be true, right?I had my doubts when I was testing it out, too.But it turns out that it really is that great! Try it out and see for yourself!
Oatmeal Raisin Breakfast Cookie
Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com
Combine all of the ingredients in a microwave-safe bowl.Flatten the batter at the bottom of the bowl into a cookie shape.
Place in the microwave for 45 seconds and allow it to cool for a minute or two before enjoying.Yummmm cookies for breakfast :)
This recipe would also be great if you are looking for a quick snack before heading out to class.You could even substitute chocolate chips for raisins, if your sweet tooth is acting up!
Total time: 3 minutes
P.S. Here's a recent picture I received from a friend who tried the linguini with turkey sausage. I'd love to know what everyone thinks of my recipes, so please comment or send pictures!
Direct quote: "Muy delicioso! I can't wait to try another recipe!" Haha :)
I present to you the easiest, most basic recipe that I will probably ever post: Oreo ice cream sandwiches.As you can most likely infer, this dessert is an Oreo stuffed with ice cream.Very easy, which is just the kind of treat that college kids want to enjoy after spending the time to cook dinner.
Oreo Ice Cream Sandwiches
Original photos and recipe by Culinary Chronicles of a College Kid.blogspot.com
Oreos
Mint chocolate chip ice cream (vanilla or cookies and cream work well too, whatever you prefer!)
Take the ice cream out of the freezer and let sit for at least five minutes so that it is thawed and slightly melted.Twist open an Oreo (like they do in the commercials) and place a tablespoon sized scoop of ice cream on one half of the cookie.Sandwich the other half of the cookie on top of the ice cream.Repeat the process with as many Oreos as you would like to make.Immediately place in the freezer for at least ten minutes before enjoying.
Sometimes, the simplest treats are the best.Believe me on this one.I’m on my way to the freezer now for some leftovers…
Total time: 3 minutes prep plus 10 minutes in the freezer
With all of this excitement come thoughts of holiday traditions and, of course, lots of food.I haven’t had a home-cooked meal in a few weeks, and the anticipation for holiday meals with the family has gotten me a little homesick.So, I decided to prepare an Italian meal that resembles something exactly like what my mother would make on a Sunday night.This pasta dish was just what I needed to hold me over until I go back to New Jersey for homecooking over Thanksgiving break.This is my version of “comfort food,” and hopefully it will cure your homesick cravings too!
Linguini with Turkey Sausage, Tomatoes, Mozzarella, and Spinach
Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com
1 ½ cups of spinach (original recipe called for arugula but I had spinach leftover from earlier in the week, and it tasted great!)
10-12 mozzarella balls, cut in half
salt and pepper to taste
First, place a large skillet over medium heat and coat the bottom of the pan with the olive oil.Then, place a large pot of water over medium heat and wait for it to come to a boil for your pasta.Remove the casings from the sausage and use your hands to form small balls of meat.
Cook the sausage balls in the skillet for 4-5 minutes, while constantly turning them with a spatula so that they are cooked thoroughly.Add the garlic and tomatoes to the skillet and continue stirring for about a minute or so.Then, add the chicken broth, oregano, and a pinch of salt and pepper to the skillet.Stir and let sit for about 8-10 minutes.
Add the pasta into the boiling water.This should be ready at about the same time as the sausage and tomatoes.If you aren’t sure whether it is done cooking or not, you can always use the old Italian trick of throwing it against the wall.If it sticks, it’s done!
Of course, we would never turn down a food fight. It's cooked!
After your pasta has stuck to the wall, drain the rest of it and place in a large bowl.Pour the sausage and tomato mixture over the past and mix well.Add the mozzarella and spinach and mix again.Enjoy!
As I mentioned earlier, this meal definitely satisfied the Italian in me that has been living off of grilled cheeses and cookies for the past week. Try it out if you miss your mother’s home-cooking as much as me :)
My mind has been consumed lately by the fact that my college career is coming to an end in the very near future.The pressure to find a job after graduation has suddenly become a suffocating reality that grows stronger and stronger with each day that I am unemployed.To ease my anxiety, I’ve been racking my brain for any contacts I’ve made over the years and how I could somehow find an in into the PR industry after graduation.Past internships came to mind, and one in particular got my taste buds excited.
There’s a great restaurant in the Murray Hill area of New York called Penelope that I frequented at least once a week last summer while interning.My favorite dish was their “When Veggie Met Sally” salad that including a perfect blend of sweet and savory flavors.Apples and veggie burger may sound…interesting…together, but I’m sure cheese and apples did too.And look how good that turned out!
Veggie Burger Salad
Original photos by Culinary Chronicles of a College Kid.blogspot.com
¼ cup of mozzarella cheese (the original recipe called for goat cheese, but who has that in their fridge?)
balsamic vinaigrette
Cook the veggie burger according to package instructions.As this is cooking, peel and slice the apple into small pieces.Combine the salad, apples, cheese, onion, and veggie burger in a bowl.Toss with the balsamic vinaigrette and enjoy!
This dish is really great when you are in the mood for a light, quick meal.Especially after eating too many leftover treats from experimenting for the Today Show…
Yes, I am still in the process of developing the perfect dessert for the Today Show Thanksgiving contest.I have always been super detail-oriented and somewhat of a perfectionist, so when I put my mind to something, I can’t submit it until I am completely satisfied with the results.This is why you can often find me in the Donnelly computer lab until all hours of the night tweaking projects.
In this case, however, my kitchen was the lab.I’ve spent at least seven hours baking and experimenting over the past week because of my compulsive need to get my “vision” to materialize correctly.Finally, at on Friday morning, it all paid off!I made Thanksgiving S’mores that were fantastic!
I decided to stray from the cookie concept because I thought it might be too plain and conventional for the Today Show.The s’mores idea developed out of my desire to make something simple enough for my readers to execute, yet creative and tasty enough for the judges of the Today Show to appreciate as well.Add some Thanksgiving elements like cranberry sauce and cinnamon, and you’ve got yourself a winner!Hopefully…
Now that I’ve perfected all three recipes and chosen which one I’m going to submit, I’ll post them here for you all to enjoy as well.Try them out and let me know if you think I made the right choice!
Apple Cinnamon Cookies
Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com
Original chocolate cookie recipe by Giada de Laurentiis
Servings: 2 dozen cookies
Ingredients for the cookies
1 cup of sugar
1 egg
½ tsp vanilla extract
1 stick of butter
2 cups and 2 tbsp. of flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tbsp cinnamon
1 tbsp apple pie spice
1 cup finely chopped apples (preferably Fuji)
Ingredients for the sugar glaze
½ cup powdered sugar
1 tbsp softened butter
½ tsp vanilla extract
1 tbsp water
For the cookies:
Preheat the oven to 325 degrees.Combine the sugar, egg, vanilla, and butter in a bowl and mix well.In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and apple pie spice.Slowly add the dry ingredients into the bowl with the wet ingredients in three different segments, mixing in between each addition.Once they are combined, add the apples and fold into the mixture.
Take a tablespoon-sized ball of dough and place it on an ungreased cookie sheet, gently pushing the center down to flatten it slightly.Repeat the process, leaving about an inch in between each cookie.Place in the preheated oven for 14 minutes.Let cool for about five minutes, and then place on a cooling rack for another ten minutes.
For the glaze:
Add the sugar, butter, vanilla, and water in a bowl and mix well until a glaze consistency is formed.Drizzle over the cookies and enjoy!
White Chocolate Cranberry Cookies
Adapted recipe and photos by Culinary Chronicles of a College Kid.blogspot.com
Original chocolate cookie recipe by Giada de Laurentiis
Serves: 2 dozen cookies
Ingredients
1 cup of sugar
1 egg
½ tsp vanilla extract
1 stick of butter
2 cups and 2 tbsp. of flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup dried cranberries
1 cup white chocolate chips
Preheat oven to 325 degrees.Combine the sugar, egg, vanilla, and butter in a bowl and mix well.In a separate bowl, mix together the flour, baking soda, baking powder, and salt.Slowly add the dry ingredients into the bowl with the wet ingredients in three different segments, mixing in between each addition.Once they are combined, add the cranberries and white chocolate chips and fold into the mixture.
Take a tablespoon sized ball of dough and place it on an ungreased cookie sheet, gently pushing the center down to flatten it slightly.Repeat the process, leaving about an inch in between each cookie.Place in the preheated oven for 14 minutes.Let cool for about five minutes, and then place on a cooling rack for another ten minutes.Enjoy!
Thanksgiving S’mores
Original photos and recipe by Culinary Chronicles of a College Kid.blogspot.com
Serves: 12 s’mores
Ingredients
2 cups of mini marshmallows
12 graham crackers
¾ cup of cranberry sauce
1 cup white chocolate chips
¼ tsp. cinnamon
First, preheat the oven to 350 degrees.Then, spread about a teaspoon of cranberry sauce on half of a graham cracker.Put a few (about 10 or so) mini marshmallows on top of the cranberry sauce, then place the other half of the graham cracker on top.Place on a baking sheet lined with aluminum foil and repeat the process for the remaining s’mores.
Put the baking sheet into the preheated oven for about 6-7 minutes, allowing the marshmallows to melt slightly.
As these are cooking, set up a double boiler to melt the chocolate.Place the white chocolate chips in the double boiler and continuously stir until it is completely melted. (FYI a double boiler is a pot of simmering water with a bowl resting on top of it. Pour the white chocolate in the bowl and let the steam from the simmering water heat the chocolate. Make sure the bottom of the bowl is not touching the water). This will take a few minutes, and the s’mores should be out of the oven and cooling at this point.
Add the cinnamon to the melted white chocolate and mix well.Frost the top of the s’mores with the white chocolate and cinnamon mixture.If you prefer to drizzle the chocolate on top, that is effective as well.Let the s’mores sit for about 45 minutes until the chocolate has fully cooled before plating and serving.Add some dried cranberries on the plate for presentation!
